Jesse wells
White park beef is the most ancient and rare breed in the uk. They date back to the year 847. Direct descendant of the “Aurochs’.
For the tartare
Ensure your beef is room temperature.
Mix all ingredients except onion and croutons together.
Give a very good mix and check seasoning, set aside.
Finely slice onion (from ¼ onion) place in iced water and vacuum in vac pac machine 3 times, until crisp and translucent.
Store in iced water.
The fat from the aged beef, render out and set aside.
Creme fraiche
There isn’t really a set recipe for this. With the local cultured cream we use, this can vary.
Take a good quality double cream, preferably cultured.
We add the brine/vinegar from wild garlic capers to the cream until at our desired seasoning, sit at room temperature for 1 day, then refrigerate. It will set like a crème fraiche.
Toast
Place the tartare on desired plate, the croutons on top.
Then arrange finely sliced onion, then a rocher of the crème fraiche on top of this.
We finish ours with smoked dried beef heart or leek ash.
Serve the fried bread on the side.
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